Lucas Delgado
Cutting chicken with or against the grain can significantly impact the tenderness and texture of the meat. The grain of the meat refers to the direction of the muscle fibres, and cutting against the grain cuts these fibres into shorter pieces, making the meat more tender and easier to chew. While cutting against the grain is the preferred method for most meats, chicken is a little different as its grain is not uniform across the entire breast. Therefore, it is recommended to cut chicken at a sharp bias against the grain, not quite 100% against it, to achieve the perfect texture.
| Characteristics | Values |
|---|---|
| Cutting against the grain | More tender, easier to chew |
| Cutting with the grain | Tougher meat |
| Cutting technique | Hold the chicken breast with the non-knife hand, curling your fingertips under your knuckles. Slice with long, even strokes into slices about 1/4-inch thick. |
| Chicken breast | Muscle mass with grain or tiny white muscle fibers running in one direction |
| Chicken tenderloin | Has a tough piece of sinew towards its fat or top side |
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What You'll Learn
Cutting against the grain makes chicken more tender
Chicken breast doesn't have to be tough and dry. There are many ways to tenderize chicken breast, and cutting seems to be the simplest method. All muscle matter has a grain to it. The muscle fibres align in the direction that they contract. The orientation of your knife to this grain will determine the length of the muscle fibres in a slice of meat, affecting how tender or tough it is.
A popular way to cut steak is by cutting perpendicular to the long fibres running down the meat. This is called cutting against the grain, which cuts the fibres into shorter pieces, resulting in tender meat that's easier to chew. Like beef and pork, poultry cuts are muscles with long fibres. So, should you cut your boneless, skinless chicken breast against the grain? The answer is yes—especially if you want tender and juicy chicken.
Matt Moore, chef and author of "Butcher on the Block," confirms that slicing against the grain on boneless, skinless chicken is a good idea. Moore's method involves removing the tenderloin, then cutting the remainder into six to nine equal-sized pieces. He then uses pressure—usually the heel of his palm or a mallet—to flatten the breast into an even shape, which helps with consistency and further tenderizes the meat by breaking down the muscle fibres.
Chicken is a little different from other meats in that you don't want to slice 100% against the grain, as it can end up too tender. Instead, you want to cut at a sharp bias against it. Hold the chicken breast with your non-knife hand, curling your fingertips under your knuckles, and slice the chicken with long, even strokes into slices about 1/4-inch thick.
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How to cut chicken breast for stir-fries
When it comes to cutting chicken breast for stir-fries, there are a few key techniques to keep in mind. Firstly, it is important to cut the chicken breast against the grain, which will help ensure the meat is tender. To identify the grain, look for the direction of the muscle fibres, as cutting against them will shorten their length and make the meat more tender.
Before cutting, it is recommended to place the chicken in the freezer for about 15 minutes to firm it up and make it easier to slice. When you're ready to cut, hold the chicken breast with your non-dominant hand, ensuring your fingertips are curled under your knuckles for safety. Cut the chicken with long, even strokes into slices about 1/4-inch thick.
If you're looking for slivers of chicken to add to your stir-fry, take the slices you've just cut and stack a few at a time, then slice them lengthwise into matchstick-like strips. For diced chicken, you can start by slicing the chicken into wider strips, then cut each strip crosswise into cubes. If you want smaller cubes, simply halve the wider strips lengthwise before cutting them crosswise again.
Another option is to cut the chicken into small pieces and let them sit in a mixture of soy sauce, rice wine or cooking sherry, cornstarch, salt, and water for 5 to 30 minutes before stir-frying. This will enhance the flavour of the chicken. Additionally, you can try velveting, which involves coating the chicken with egg white and cornstarch before stir-frying, resulting in a tender and flavoursome dish.
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Cutting chicken breast into cubes
To cut a chicken breast into cubes, you will need a clean cutting board and a sharp kitchen knife, such as a chef's knife or a filet knife. You may also want to place a damp towel under your cutting board to prevent slipping.
First, place the chicken breast on the cutting board with the smooth side facing up. Observe the direction of the grain of the meat fibres—they should be running from side to side in front of you. Cut the chicken breast crosswise, or against the grain, into straight, even strips. The strips should be between 1/2 and 1-1/2 inches wide, depending on the size of the cubes you want.
Turn the strips so that their length runs from side to side in front of you. Cut the strips into shorter pieces, equal in length to the width of the strips. The cubes should be between 1/2 and 1-1/2 inches in width. Keep in mind that some pieces may not be perfect cubes due to the natural shape of the chicken breast. If the thicker end of the chicken breast results in larger cubes, you can make a second cut to ensure uniformity. Alternatively, you can cut the chicken breast horizontally before cutting it into strips.
With a little practice, you will be able to cut chicken breasts into cubes for various dishes, such as soups, salads, stir-fries, skewers, kabobs, and more!
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Cutting chicken breast for kebabs
When preparing chicken breasts for kebabs, there are a few key steps to follow to ensure juicy, tender results. First, choose whether to use boneless, skinless chicken breasts or bone-in breasts. If you opt for bone-in, remove the skin and bone and trim off any excess fat. You can then cut the meat into strips or cubes. For strips, start with diagonal cuts from the outside of the breast, spacing them about 1 inch apart to create 4 strips. Each strip can then be cut into 3 pieces (or 2 for the smaller end strip), resulting in 11 cubes per breast. If you prefer smaller bites, cut the chicken into bite-sized pieces or cubes instead of strips.
Once you've cut your chicken, it's time to brine. Brining adds flavour and moisture to the meat. To brine, fill a large bowl with lukewarm water and add salt—use kosher salt or a brine solution if your chicken is not pre-brined. Stir to dissolve the salt, then add the chicken breasts and let them soak for at least 15 minutes. If you have time, you can also cover the bowl and refrigerate for up to 6 hours for even more tender results. After brining, rinse the chicken with cold water and pat it dry with paper towels.
Now it's time to season. Drizzle your chicken pieces with olive oil or a similar cooking oil and toss to coat. In a separate small bowl, combine your desired seasonings. A classic blend includes smoked paprika, garlic powder, salt, and black pepper, but you can use any dry seasoning blend you like. Sprinkle the seasoning mixture over the chicken and toss until evenly coated.
Finally, it's time to skewer and grill. If using wooden skewers, soak them in water for 15-30 minutes before threading the chicken pieces onto them. Heat your grill to medium-high heat and cook the kebabs for about 10-14 minutes, turning once halfway through. Serve warm, and enjoy!
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Other methods for tenderising chicken
There are several other methods to tenderise chicken apart from cutting it against the grain. One popular method is velveting, a Chinese technique that makes the chicken incredibly tender and juicy. To velvet chicken, sprinkle baking soda all over the chicken pieces and toss to coat evenly. Refrigerate for 20 minutes for slices and 30 minutes for bite-sized pieces. Rinse the chicken in a colander to remove the excess baking soda, shake off the water, and pat dry. The chicken is now ready to be used as directed in your chosen recipe. It can be marinated, cooked on a stovetop, deep-fried, or simmered in broth.
Another method is pounding the chicken with a meat hammer or any other meat tenderising tool. Place the chicken on a flat surface and cover it with plastic wrap or a sealable bag to prevent the juices from escaping. Pound the chicken evenly until it reaches the desired level of thinness. This process breaks down the fibres in the chicken, making it easier to cook.
Additionally, brining and marinating are also effective ways to tenderise chicken. These methods involve soaking the chicken in a brine solution or a marinade, respectively, which helps to break down the muscle fibres and adds flavour to the meat.
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Frequently asked questions
Cutting chicken against the grain helps to cut the muscle fibres into shorter pieces, making the meat tender and easier to chew.
The grain refers to the direction in which the muscle fibres align. You can identify the grain by looking for lines in the meat.
Hold the chicken breast with your non-knife hand, curling your fingertips under your knuckles for safety. Then, use long, even strokes to slice against the grain into slices about 1/4-inch thick.
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